Summer is time to put buttermilk on the menu.
I have never been one for drinking big glasses of butermilk, but I LOVE the variety of buttermilk and spring veggie soups. So refreshing, so easy, and something you can prepare big batches of ahead, so you can pull out a chilled glass jar of refreshing soup when you need it later. And, I would not lie about this – a pint of this soup for lunch will literally cool you down, and keep you working.
Did you know too, that cucumbers are amazingly nutritious? Cucumbers are naturally low in calories, but high in vitamins, minerals, fiber, electrolytes, and water. So do something your future self will thank you for, and put that summer protein buttermilk to work for you this year.
A glug here, some easy home made buttermilk dressing there, a great natural marinade for meats like pork and chicken, plus cornbrread just is not cornbread without buttermilk. And let us not forget buttermilk chocolate cake, and buttermilk pie. It will not go to waste.
Here in Pittsburgh, we have a couple local, easily sourced, independently owned and bottled choices for excellent, delicious, buttermilk. If you can, Pasture Maid Creamery is a single-farm choice in glass returnable bottles, and is low temperature pasteurized to retain the most nutrient density from the milk. Supermarket ultra pasteurized will last longer, but many of the nutrients are destroyed by the high temperature used in the pasteurization and homogonization processes.
Here’s my favorite, super-simple Martha Stewart-inspired recipe. Whenever there are very few ingredients, it pays to use the best quality ingredients you can find.
Martha serves hers in bowls, garnished with cucumber slices, but I measure mine into pint Mason jars, and store them in the fridge for a grab-and-go lunch when things get hot. The frosted glass jar somehow makes it all more refreshing and delicious.
2 cucumbers peeled, halved, and seeded, plus thin cucumber rounds, for serving
2 cups buttermilk
Coarse salt and ground pepper
Extra-virgin olive oil, for serving
1/2 tsp granulated garlic (optional)
Roughly chop or grate the cucumbers. Place roughly chopped cucumber in a food processor or blender with buttermilk and granlulated garlic if using. Blend until smooth, 1 minute.
Season with salt and pepper. Divide soup among four bowls and stir in diced cucumber, or portion into mason jars – the plastic lids are extra nice.
To serve, top with cucumber rounds, a drizzle of oil, chopped herbs, or more pepper, if desired.
Grand gestures are showy, but quiet, small ones are sweeter.
This week is that favorite day of retailers, florists and restauranteurs everywhere, Valentine’s Day. And while I’m weary of the commercialized aspect of the day, you’d have to be pretty hard-hearted to not love one big collective day of appreciation for the special people in our lives.
We Pennsylvanians will tell you that winter can be an old-fashioned, mettle-testing trudge. I can’t really complain this year, Western Pennsylvania has been warm, but warm winter mud presents its own kind of soul-crushing fatigue. The kind of weariness that can be soothed with a steamy, creamy cup of home-made cocoa.
I nixxed commercial hot chocolate powders a long time ago in favor of the old-fashioned, off-the-package Hershey’s cocoa recipe that my mom used to make. Real milk, cocoa, salt, sugar and a bit of vanilla – all things found in an average kitchen. Is it really too difficult to heat a pan of milk?
But then , one day, I stumbled upon a GREAT IDEA. Something I had to try ASAP. And I’m so glad I did.
This is one of the nicest, sweetest DIY gift ideas around – a jar of chocolate ganache ready to spoon into heated milk for a perfectly delicious, creamy, real cup of steaming cocoa.
Hot Chocolate Ganache
Yield: 2 generous cups ganache
1 1/2 cups heavy whipping cream (not ultra-pasteurized, if possible)
12 ounces semisweet chocolate (3 – 4 oz. bars)*
Note: In general, the fewer ingredients a recipe calls for, the better quality those ingredients should be. While you don’t have to break the bank on the chocolate, do go for bars around 70% cocoa (usually called bittersweet or dark) . The standard Hershey bar tends to disappoint.
Snap chocolate bars into a large, heat-proof bowl. Heat cream over medium, until the first bubble breaks, then remove from heat and pour over chocolate shards. Let sit 5 minutes, then whisk gently to combine, 1-2 minutes. Pour into jar, decorate with a Valentine label and instructions, and refrigerate, up to 1 month.
To Make Hot Cocoa:
Heat milk over medium heat, until steaming. Add ganache to hot milk: I don’t measure, the right amount of ganache is kind of a personal thing. Stir a Tablespoon or two of ganache into hot milk until dissolved, 10-15 seconds, taste, then add more, if desired. Pour into mugs, and do not be stingy with the whipped cream or marshmallows.
No worries if your Valentine is too lazy to heat the milk – there’s always spoon truffles.
Spoon truffles? You know exactly what I’m talking about – no double dipping!